Vegetarian Paella with Summer Vegetables and Brown Rice
Okay, paella. A delicious and hearty Spanish dish that is admittedly intimidating when you’re first reading a recipe for it. It calls for a few of those ingredients that I simply refuse to use like saffron. I’m not going to remortgage my house to buy spices, I just wont. I’ve also jumped back on the vegetarian band wagon again recently so the chorizo and chicken are out. Lastly, there’s the shrimp, clams and other shellfish that I’ve always refused to eat simply because they’re nasty. It’s been quite a while since I posted a recipe, or anything for that matter and tons has changed about me. One thing that stayed the same: My recipes are usually such far flung versions of what inspired them that it’s often hard to still call them that. So is this a real paella? No. Is it tasty and delicious using wholesome ingredients and local, in-season produce? You bet your sweet ascot it is.
Since it’s been a while since I’ve posted, I forgot the cardinal rule of food blogging: Photograph the food before you serve it to your ravenously hungry friends.
Serves 4 as a main dish, 6 as a side.
Prep time: 15 minutes.
Cooking Time: 90 minutes.
Assemble the following:
- 3 Cloves Garlic, minced
- 1/3 Onion, cubed
- 1 1/2 C. Un-Soaked Brown Rice
- 1 Large Tomato, diced
- 1 C. Zephyr Squash, cut into match sticks
- 1 C. Zucchini, cut into match sticks
- 3 Spring Onion, finely chopped
- 5 C. Vegetable Broth
- 1 C. Spinach
- 1 C. Artichoke Hearts
- 2 C. Black Beans
- 1/4 C. Red Capsicum Pepper (more or less depending on taste)
- Lime Juice (about 1/4 cup)
- 2 tbsp. Olive Oil
- 2 tsp. Cumin
- 2 tsp. Sage
- 2 tsp. Thyme
- 2 tsp. Crushed Black Pepper
- 2 tsp. Crushed Red Pepper
- 1 tsp. Cayenne Pepper
- 1 tsp. Turmeric
And do this with it:
- Bring the vegetable stock to a slow simmer in a separate pot.
- Heat a large skillet with a lid over medium.
- Sweat the onions until they’ve turned translucent, or about five minutes.
- Add garlic and saute for three minutes longer.
- Add the dry rice to the pan and toast for about seven minutes. (Normally, I would have reached for soaked brown rice, but the toasting step is important, and you can’t toast soaked rice because it’s been soaked.)
- Deglaze the pan with lime juice, being sure to scrape up all the delicious charred bits from the bottom.
- Ladle in a cups of the veggie broth and stir. Cover and reduce the heat to low, checking and stirring often.
- Preheat your oven to 425 F.
- When rice is nearly done (about forty minutes) add the beans, squash, zuchini, tomato, red pepper, spinach, and spring onion and saute for ten minutes longer.
- Transfer the mixture to an oven-safe dish, cover with foil and bake for 35-40 minutes.
- Garnish with a lime wedge and voila!